Food Safety Magazine

April/May 2011

April/May 2011
Training in an Integrated Food Safety System: Focus on Food Proteciton Officials
Training in an Integrated Food Safety System: Focus on Food Proteciton Officials

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

Customer-Supplier Relationships: Microbiological Specifications for Raw Materials and Ingredients
Customer-Supplier Relationships: <br>Microbiological Specifications for Raw Materials and Ingredients

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

Food Safety Modernization Act: What's Next?
Food Safety Modernization Act: What's Next?

The Food Safety Modernization Act is designed to revamp food production safety standards and renew consumer confidence in the safety of the food supply.

The Implications of the FSMA
The Implications of the FSMA

The Food Safety Modernization Act is designed to revamp food production safety standards and renew consumer confidence in the safety of the food supply.

Latest Trends in Meat Safety: How Will We Validate Meat Plant HACCP Systems?
Latest Trends in Meat Safety:  How Will We Validate Meat Plant HACCP Systems?

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

Results of a New National Survey
Results of a New National Survey

While the U.S. food supply is considered generally safe, a steady stream of high profile food-related illness outbreaks undermines that idea.

Inadequate Sanitation Results in Biofilm Formation
Inadequate Sanitation Results in Biofilm Formation

Failure to adequately clean equipment can result in biofilms that may require special cleaning methods to effect removal.

The Value of Economics in Rulemaking: Examples From “The Egg Rule”
The Value of Economics in Rulemaking: Examples From “The Egg Rule”

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

Biofilms and Microorganisms on Surfaces After Cleaning and Disinfection
Biofilms and Microorganisms on Surfaces After Cleaning and Disinfection

When growth exceeds destruction by cleaning and disinfection, microorganisms inevitably become persistent and form biofilms.
 

How Should Packaging Be Addressed in Your Food Safety Program?
How Should Packaging Be Addressed in Your Food Safety Program?

Every food contact package must be manufactured from materials that are approved by the regulatory agencies as acceptable for food contact.